green food coloring
oil of mint flavoring
¼ cup COCOANUT CHOCOLATE DROP COOKIE crumbs
Put milk and chocolate in top of double boiler and heat until chocolate is melted. Combine egg yolk and cornstarch; gradually add to hot milk and chocolate. Stirring vigorously, continue to cook until thickened, about 20 minutes. Remove from heat and let cool. Cook vanilla pudding according to directions on the package. Set aside to cool. Spread chocolate mixture over bottom of the COCOANUT CHOCOLATE CRUST. When pudding is cool, fold in beaten egg white and pour over chocolate mixture. Whip cream until stiff; add 5 drops oil of mint flavoring and enough coloring to turn cream into a pleasing shade of green. Gradually fold in sugar. Pile high on the pie and sprinkle top with COCOANUT CHOCOLATE DROP COOKIE crumbs. Refrigerate 2 to 4 hours before serving.
COCOANUT CHOCOLATE CRUST
(Yield: 9″ Pie Crust)
2 cups COCOANUT CHOCOLATE DROP COOKIE crumbs
5 tablespoons butter or margarine
Prepare 2 cups fine crumbs from COCOANUT CHOCOLATE DROP COOKIES. Have butter or margarine room temperature, and using a fork, mix with cookie crumbs until crumbly. Use back of spoon to press this mixture firmly to the sides and bottom of a 9″ pie plate. Be sure to make a shallow rim at top of crust. Bake 5 minutes at 375° F. Cool before filling.
COOKIE ’N’ CRACKER CRUSTS in this chapter are ideal for cream fillings. Try lemon meringue in GINGER WALNUT CRUST and chocolate chiffon in COCOANUT CHOCOLATE.